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Spanish-style pork ribs with white bean salad

Preparation time
5 minutes plus marinating
Cooking time
1 1/2 hours


3 racks (1.8kg) of pork baby back ribs

1 red capsicum, cut into strips

2 cans white cannellini beans, drained
and rinsed

2 tbsp (40ml) extra virgin olive oil

1 tbsp (20ml) sherry vinegar

½ bunch Italian parsley leaves



¼ cup smoked sweet paprika

4 cloves garlic, finely chopped

2 red chillies, finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

Freshly ground black pepper, to taste

2 tbsp (40ml) extra virgin olive oil

1/3 cup (80ml) Tempranillo or other red wine



½ cup (175g) honey

½ cup (125ml) dry sherry

1 tbsp tomato paste

1. Combine marinade ingredients in a large non-reactive dish and rub all over the ribs. Refrigerate and marinate overnight or for several hours. 


2. Put ribs in a single layer on baking paper-lined baking trays, along with capsicum and put into oven. Heat to 180ºC and after 45 minutes, remove capsicum to a plastic bag, turn over ribs and return to oven and cook for another 30 minutes or until tender. 


3. For glaze: combine ingredients in a small saucepan and bring to the boil. Brush over ribs for the last 20 minutes of cooking, turning and basting after 10 minutes.


4. Remove and cut into individual ribs and pile on a large serving platter.


5. Meanwhile, skin and chop capsicum slices into 1cm slices then combine remaining ingredients in a serving bowl to make white bean salad.


TO SHARE: Put serving platter of ribs and bowl of salad in middle of table for guests to serve themselves.

Preparation time
5 minutes plus marinating
Cooking time
1 1/2 hours

Wine match

Heirloom Vineyards Tempranillo 2016
in any 12
in any 6
Price | options
in any 12 bottles


Two Blues Sauvignon Blanc 2014
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